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Vanilla Sheet Cake

A deliciously simple Vanilla Sheet Cake that is moist, fluffy, and perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened (1 stick) At room temperature
  • 1 cup milk At room temperature
  • 3 large eggs At room temperature
  • 1 tablespoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch sheet pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
  4. Incorporate the eggs, one at a time, mixing well after each addition. Pour in the vanilla extract and mix until combined.
  5. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing until just combined.
Baking
  1. Pour the batter into the prepared sheet pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Frosting
  1. Let the cake cool completely in the pan before frosting with your favorite vanilla buttercream or any topping of your choice.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Reheat slices in the microwave for 10-15 seconds.